Arepas, the South American cousin of the Salvadorian pupusa and Mexican gordita, is a thick corn patty that is a staple of Venezuelan and Colombian cooking. My sources tell me the difference between a Venezuelan arepa and a Colombian arepa is that a Venezuelan arepa is stuffed with yummy fillings while the Colombian one is used more as accompaniment (like a tortilla or dinner roll would be used). Either way this little corn patty sure is delicious. Continue reading
When the weather turns chilly the best way to fill up on is with a nice, steaming bowl of soup. It warms you up from the inside out. When looking a great vegan soup I think pozole is a good way to go. Traditionally, pozole is a pork and hominy soup with a spicy chile base but it is just as easy to nix the pork and still have a delicious bowl to fill up on. As a bonus, the vegan version is ready to serve in less than an hour.
This recipe keeps the heat level on the mild side. Ancho chiles tend to have a bite to them without being too hot. If you feel the need to bump it up a notch you can always add guajillo or dried chipotle peppers.
In addition the garnishes play just as much a role in the soup as the soup itself so don’t skimp on them. I like mine with a lot of lemon, lettuce, onion and a few slices of radishes. Plus I always crush up tortilla chips into the bowl and let them soak up the spice-filled broth. Continue reading
It is soup season. Time to whip up a hearty, satisfying soup to help keep the cold at bay. What a better way to heat up those tummies then with some potato soup. Creamy goodness is just a few minutes away.
Ecuadorian Locro de Papa is a rich soup made of potato, cheese and corn. Meant to keep you warm while in the Andes, this soup screams comfort food. It is creamy, starchy, cheesy and full of flavor. The soup is usually garnished with avocado which makes it even more decadent. All I can say is be prepared to be blown away. Continue reading
The classic Mexican chile relleno consists of a roasted pepper filled with cheese, battered and fried, then drenched in tomato sauce. Stuffed green bell peppers are usually stuffed with a rice and ground beef filling, nestled in a pool of tomato sauce and baked until the peppers almost fall apart. So I say let’s merge the two. Take the spice of the poblano with the heartiness of the rice stuffing and let those bad boys swim in a pool of tomato goodness. Yum yum. Continue reading
So the assumption is enchiladas are always tortilla rolls filled with cheese and heavy fillings. Not always true though. Enter the stacked enchilada. These bad boys are light, fresh and definitely not rolled. Simply sauté some summer veggies and through them in the middle of some tortillas with a bit of cheese and sauce. You can make a stack as tall as you like. Then you just dig in and cut through, kinda like a pizza. Once you make stacked enchiladas you will never want another rolled one again. Continue reading
Summer and corn go hand in hand. Something about munching on corn on the cob on a sunny afternoon that is just delightful. It is the perfect summer snack.
It is amazing just delicious one little vegetable can taste. Mexican-style corn on the cob includes the use of several toppings. I’m glad it does. The end result is this sweet, salty, buttery, tart, spicy treat to munch on. You take a bite and the toppings stick to your face and your hands and your clothes… But that is what summer is all about. Continue reading
Summertime and macaroni salad go hand in hand. Something about a nice cold salad during a warm day, don’t you think? So how about a Mexican macaroni salad. It is a perfect accompaniment to a great asada (good old fashion bbq). Although most Mexican macaroni salads are composed of pasta and mayo this one adds fresh veggies and black beans to really bring out more flavor. Add a hit of spices and wowy you got yourself a great side dish, main course or appetizer. Continue reading
Picture this: a crispy, crunchy tortilla slathered with warm beans, then topped with earthy mushrooms, sweet corn and a little punch of heat. A mountain of lettuce, tomato, cheese and cool yogurt gone on next and voila! Mushroom and corn tostadas. What a fantastic meal for a warm day. These mushroom and corn tostadas are easy to make and are very satisfying. You got flavor and you got texture making these tostadas delicious. Continue reading
Calabacitas, or squash, is a perfect side dish or appetizer for springtime. This dish brings clean flavors together to make a very simple yet tasty dish. I grew up eating this delicious mix of flavors. Squash just works great with sweet corn and the acidity in the tomatoes. Continue reading
Gorditas, the Mexican brother of Salvadorian Pupusas, are pretty easy to make and can be enjoyed anytime of the day. Fillings for gorditas differ and there are definitely no set rules as to what you can use to fill these little corn pockets of joy. For this recipe I have marinated tofu in a spicy tomato sauce then sautéed with onions and peppers to create a great filling. The warm, steamy pockets get filled to the brim with the tofu filling and topped with cheese and lettuce. So simple yet so delicious Continue reading